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The Perennial Plate: The Middle Way

  • In China, the sustainable food series documents a restaurant owner's plight to promote organic produce

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    After graduating from an urban university and gaining some experience working in the city, Lifen Yang succumbed to the magnetic pull of her rural homeland near Kumming, in China's Yunnan province. Returning home, she applied her business know-how to launching her own restaurant. Sourcing organic produce from her parents' farm, Yang promotes healthy, sustainable food practices in the area. In "The Middle Way," from the always inspiring and thought-provoking food series The Perennial Plate, Yang shows how she makes tofu without using chemicals.

    "The movement of eating is magical, if you really think about it," she says. "You put food in your mouth and then it becomes part of your body."




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